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CHOCOLATE COATED FRUIT OR BISCUITS
200g dark (or white) chocolate couverture, fruit, dry biscuits or wafers
The following whole fresh fruits can be used: grapes, strawberries, blue
berries, blackberries, raspberries, gooseberries, apple bananas, fresh gs,
cape gooseberries, kumquats, and dried fruits like dates, gs, dried apricots,
prunes, cranberries, raisins, and nuts.
Note: The fruit should be at room temperature!
Melt the chopped chocolate couverture in the PKFNMK14 and allow it to
cool. Then melt it down again. This process gives the chocolate coating a
beautiful shine. The fruit must always be ripe, clean and absolutely dry;
otherwise the chocolate coating will not hold. The fruit can be dusted with a
light coating of cornmeal to reduce the eects of escaping moisture.
Dip the pieces halfway into the liquid chocolate couverture and allow them
to dry on a draining rack or cool in the refrigerator. Use up quickly!
Chocolate coated fruit is also most suitable for the decoration of cakes.
MOUSSE AU CHOCOLAT
150g cooking chocolate, 3 whole eggs, 0.5 l Cream
Melt the chopped chocolate couverture in the PKFNMK14. Beat the eggs in
a separate vessel in a bain-marie until the mixture is warm and frothy, let it
cool down and whip again when it has cooled. Add to the melted chocolate
and gradually add the stiy whipped cream. Keep cool for several hours.
REAL CHOCOALTE LEAVES AS DECORATION FOR CAKES OR DESSERTS
100g of dark chocolate couverture, green leaves with pronounced veins (e.g.
rose, vine or laurel leaves)
Melt the chopped chocolate couverture in the PKFNMK14 and dip the
upper surface of the washed leaves at into the chocolate, or carefully apply
a coating of chocolate on one side using a brush. The other side of the leaf
must not be coated with chocolate. Wipe o any excess chocolate and hang
the leaves over the handle of a wooden spoon (with the chocolate coated
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